2 c peeled and cubed eggplant (about 3/4-inch cubes)
3-4 small onions
1-2 bell peppers, any color
2 summer squash or zucchini
2-3 medium tomatoes
4-6 cloves garlic
2-4 tbsp olive oil
1/4 tsp hot pepper flakes, optional
1-2 c fresh basil, washed and tied in a bundle; reserve some whole leaves for garnish
Peel the onions. Cut peppers, onions, squash, and tomatoes into pieces roughly the same size as the eggplant, keeping them all separate. Peel garlic and chop coarsely.
In a heavy pan over medium heat, heat a tablespoon of olive oil and gently fry the eggplant until golden; set aside. Add more olive oil to pan with onions and sauté until soft. Add garlic, hot pepper flakes and chopped basil. Stir for a minute, then add the peppers and sauté for a few minutes. Add the squash and cook for a few more minutes. Add tomatoes and cook about 10 minutes, stirring occasionally. Add eggplant and cook 15-20 minutes more until vegetables are tender. Remove basil and press to extract the flavor; discard. Taste and add salt and pepper, if desired. Serve warm or cold.
Serves 4.
Prep Tips: Amounts of vegetables are approximate – adjust to suit your own taste as long as you keep the original proportions. Best if refrigerated overnight to allow flavors to mellow. Garnish with coarsely chopped fresh basil and finely chopped garlic to serve.